Spicked Double Corn and Blueberry Muffins

Spiced Double Corn and Blueberry Muffins

1 cup all-purpose flour

1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 can (8 1/2 ounces) creamed corn
1/2 cup lowfat buttermilk
1 egg
1/4 cup vegetable oil
3/4 teaspoon grated lemon zest
1 can (15 ounces) blueberries, drained and rinsed

Heat the oven to 425º F. Grease a 12 cup muffin tin or line with paper cups.  Combine the flour, cornmeal, 3 tablespoons of the sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.  In a separate bowl mix the creamed corn, buttermilk, egg, oil and lemon zest. Add the liquid mixture to the dry mixture, stirring only until all ingredients are moistened. Gently fold in the blueberries.  Spoon the batter into prepared cups, filling each about 3/4 full. Sprinkle the tops with remaining sugar. Bake about 18 minutes until muffins have risen and are golden brown.  Serve warm or at room temperature on the day of baking. (If making ahead, freeze the muffins, then reheat at low-oven temperature for a few minutes.)